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PREP 45 minutes
TOTAL 1 hour 30 minutes
Serves
US | METRIC

INGREDIENTS

Avocado Pesto
  • 1 avocado
  • 2 tbsps extra-virgin olive oil
  • 1 Cup parsley, minced
  • 3 garlic cloves, minced
  • 2 lemons, juiced
  • 2½ tbsps parmesan cheese
  • 1 tsp salt
  • ½ tsp ground pepper
  • ¼ Cup raw spinach
Chicken
  • 2 chicken legs (or any chicken piece you prefer)
  • ½ tsp cardamom
  • ½ tsp garlic salt
  • ½ tsp garlic powder
  • 1 tsp paprika
Truffle Mushrooms
  • ½ Pint white mushrooms, sliced
  • 1 tsp truffle oil
  • ¼ tsp truffle salt
  • ¼ tsp ground pepper
  • 1 garlic clove, minced
  • ¼ Pint cherry tomatoes, halved
Manicotti Pasta
  • 6-8 manicotti pieces (or as many as you can fill)
Chicken & Truffle Mushroom Manicotti with Avocado Pesto

Chicken & Truffle Mushroom Manicotti with Avocado Pesto

This was one of those accidental recipes that ended up tasting like home. Perfect for a weekend dinner or meal prep.

Start by cooking your chicken.


  1. Preheat the oven to 390℉
  2. Season your chicken with your spices and line it on a baking sheet with aluminum foil.
  3. Bake for 15 minutes and flip. Bake for another 15 minutes
  4. Take out and place on cutting board to rest for 10-15 minutes before slicing.


While your chicken is in the oven, make your pesto.


  1. Add your pesto ingredients directly into a food processor and blend until you've reached a creamy consistency. Salt and pepper to taste.


Cook your sliced mushrooms and cherry tomatoes in a stovetop pan over medium heat in truffle oil.

  1. Add your garlic, pepper, and truffle salt. Cook mushrooms until soft and moisture cooks off.


Now, start your pasta.

  1. Bring a pot of water to a boil with some salt and a dash of olive oil.
  2. Add in your manicotti individually and cook for 8-10 minutes (until al dente).
  3. Remove the manicotti from the pot and place them carefully in a colander to remove excess water.


Time to bake.

  1. While the pasta is cooling, slice your chicken and add it to the mushrooms. Mix well and start stuffing the manicotti with the chicken and mushroom mixture.
  2. Spread 1/2 the avocado pesto on the baking sheet or casserole dish and place the stuffed manicotti down.
  3. Pour the remainder of the avocado pesto overtop with extra parmesan cheese. Bake at 350℉ for 15 minutes. Serve while hot.


Enjoy!

Chicken & Truffle Mushroom Manicotti with Avocado Pesto

Chicken & Truffle Mushroom Manicotti with Avocado Pesto

This was one of those accidental recipes that ended up tasting like home. Perfect for a weekend dinner or meal prep.

PREP 45 minutes
TOTAL 1 hour 30 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

Avocado Pesto
  • 1 avocado
  • 2 tbsps extra-virgin olive oil
  • 1 Cup parsley, minced
  • 3 garlic cloves, minced
  • 2 lemons, juiced
  • 2½ tbsps parmesan cheese
  • 1 tsp salt
  • ½ tsp ground pepper
  • ¼ Cup raw spinach
Chicken
  • 2 chicken legs (or any chicken piece you prefer)
  • ½ tsp cardamom
  • ½ tsp garlic salt
  • ½ tsp garlic powder
  • 1 tsp paprika
Truffle Mushrooms
  • ½ Pint white mushrooms, sliced
  • 1 tsp truffle oil
  • ¼ tsp truffle salt
  • ¼ tsp ground pepper
  • 1 garlic clove, minced
  • ¼ Pint cherry tomatoes, halved
Manicotti Pasta
  • 6-8 manicotti pieces (or as many as you can fill)

Start by cooking your chicken.


  1. Preheat the oven to 390℉
  2. Season your chicken with your spices and line it on a baking sheet with aluminum foil.
  3. Bake for 15 minutes and flip. Bake for another 15 minutes
  4. Take out and place on cutting board to rest for 10-15 minutes before slicing.


While your chicken is in the oven, make your pesto.


  1. Add your pesto ingredients directly into a food processor and blend until you've reached a creamy consistency. Salt and pepper to taste.


Cook your sliced mushrooms and cherry tomatoes in a stovetop pan over medium heat in truffle oil.

  1. Add your garlic, pepper, and truffle salt. Cook mushrooms until soft and moisture cooks off.


Now, start your pasta.

  1. Bring a pot of water to a boil with some salt and a dash of olive oil.
  2. Add in your manicotti individually and cook for 8-10 minutes (until al dente).
  3. Remove the manicotti from the pot and place them carefully in a colander to remove excess water.


Time to bake.

  1. While the pasta is cooling, slice your chicken and add it to the mushrooms. Mix well and start stuffing the manicotti with the chicken and mushroom mixture.
  2. Spread 1/2 the avocado pesto on the baking sheet or casserole dish and place the stuffed manicotti down.
  3. Pour the remainder of the avocado pesto overtop with extra parmesan cheese. Bake at 350℉ for 15 minutes. Serve while hot.


Enjoy!